I loved this. I really loved it. I gave it all away…and the scraps that I saved sat in my fridge because my family is really weird about “filling”. But just trust me here. This is a fun dessert to serve and make. The light sour cream flavored filling is the perfect compliment to the sweetness of the tender, moist banana cake. I loved it. I said that. But I do. Then I put it in my vanilla ice cream and had a party.

I doubled the recipe btw – and made two rolls. Might as well! Also if you double the recipe – and you don’t want to make a roll, bake the (doubled) recipe in a 9×13 cake pan. Or, make two 8 inch rounds and turn into a layer cake. Again – you need to double the recipe to do that.

If for some reason your cake falls apart – then just make it into a trifle and then you can also add some freshly sliced bananas.

Preheat oven to 375 and position rack in lower third of the oven. Line the sheet pan (12-x-15x-1/2inch) with a non stick tray. Place foil down on top and leave a 2 inch overhang on both short ends of the pan. Lightly grease the foil too – with spray.

If you are making an 8 inch round, then grease that – and if a 9×13 pan (doubled recipe) then grease that!

Whisk together the flour, baking soda, baking powder and salt. Crack the egg in a small bowl and gently break it up with a fork.

Mix together the mashed banana, sour cream and lemon zest.

Place the butter in the mixer with paddle attachment and beaton medium speed for a minute or so. Add the sugar in a steady stream and continue to beat until light and fluffy about 4-5 minutes.

Add the egg now…slowly – and continue to cream another 2 minutes – scraping down the bowl at some point.

Remove from mixer and gently fold in half of the flour mixture, follow with the banana mixture and then finish with the remaining flour.

(If you are not making the roll, but making the 9×13 or 8 inch rounds, pour into those pans. You can bake these at 350 instead of 375 as instructed for the thin roll.)

Scoop the thick batter onto 5 different areas of the sheet pan. Then spread the batter so that it covers the entire pan. It won’t seem like you have enough – but you do – spread as evenly as you can.

Bake for 8-10 minutes until the cake is a light golden brown and the sides are beginning to contract from the metal.

Remove cake from oven, and gently run a sharp knife around the any portion of the cake that is sticking to the long sides of the pan.

Pull up on the foil overhangs to gently and carefully lift the cake (with foil) onto a cooling rack. Cover loosely with foil to keep moisture in, but also to help prevent sticking.

Cool for 30 minutes. Then proceed below with filling as instructed below.

Combine the filling ingredients and whip with whisk until whipped. Sounds silly. Do not over whip. The cream should appear soft, shiny and smooth. It will coat the cake layer, sticking to it and staying in place when rolled.

Ok – now, sprinkle the tablespoon of sugar over the cake. Then place two sheets of foil lengthwise on top of the sugared cake, one overlapping the other: then place a second sheet pan on top of the foil.

Invert the cake on it, and carefully peel the baking foil from the cake and try to avoid tearing the thin layer.

Spread the filling all over the cake – leaving a 1 inch border of cake uncovered. Then , with the aid of the foil roll the cake lengthwise until you reach the other end. Use your hands to wrap and form a pretty round roll.

Cut each end on the diagonal for eye appeal. Sprinkle the top with confectioners sugar and with a wide spatula or two – place onto a serving plate. Yum.